Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Uniform allowance
Job Description
The Venetian Resort in Las Vegas, Nevada, is a premier luxury hotel and casino known for its exquisite dining experiences, world-class accommodations, and exceptional guest services. As one of the most iconic resorts on the Las Vegas Strip, The Venetian offers a vibrant and dynamic work environment where culinary excellence is a top priority. The resort is committed to maintaining the highest standards of quality, safety, and guest satisfaction, making it a sought-after destination for both visitors and culinary professionals alike.
The Sous Chef – Restaurant position at The Venetian Resort plays a pivotal role in ensuring the delivery o... Show More
The Sous Chef – Restaurant position at The Venetian Resort plays a pivotal role in ensuring the delivery o... Show More
Job Requirements
- Minimum 21 years of age
- Proof of authorization and eligibility to work in the United States
- High school diploma or equivalent
- Associate degree or course completion from accredited Culinary Institute preferred
- Certification as Food Handler Safety Training Card required or ability to obtain and maintain
- Three years of managerial experience in a high-volume kitchen
- Proficiency in advanced knife skills and proper food handling
- Experience with ARIBA ordering system
- Working knowledge of Microsoft Excel, Word, PowerPoint
- Proficient English communication skills
- Strong interpersonal and communication skills
- Availability to work varied shifts including nights, weekends and holidays
Job Qualifications
- 21 years of age
- Proof of authorization/eligibility to work in the United States
- High School Diploma or equivalent
- Associate degree in Food and Beverage and/or course completion from an accredited Culinary Institute preferred
- Must be able to obtain and maintain a Food Handler Safety Training Card and any other certification or license, as required by law or policy
- 3 years of experience as a manager in a high-volume kitchen
- Demonstrated experience in advanced knife skills, proper food handling and proper sanitation practice
- Demonstrated experience in ARIBA ordering
- Working knowledge of Microsoft Excel, Word, PowerPoint, and basic computer skills
- Ability to communicate clearly and effectively in English, both in spoken and written form
- Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience
- Must be able to work varied shifts, including nights, weekends, and holidays
Job Duties
- Monitor daily activities of the line cooks to ensure recipe integrity, quality of meals, production/prep are complete according to standards set by leadership
- Prepare and assign production/prep work for line cooks to complete prioritizing based on demand
- Communicate with fellow sous chefs regularly to review assignments, anticipated business levels, changes, and other information pertinent to venue performance to ensure tasks are handled efficiently and accurately
- Monitor and maintain cleanliness, sanitation, and organization of work areas to strictly abide to SNHD health regulations and company standards
- Effectively communicate with leadership on a regular basis to discuss business needs, issues, production/prep needs, opportunities and challenges pertaining to the department in effort to constantly improve the operation both guest’s and Team Members
- Maintain complete knowledge of and comply with all departmental policies, services, procedures, and standards, upholding these standards with hourly Team Members and holding individuals accountable as necessary
- Maintain complete knowledge of correct maintenance and use of equipment
- Use equipment only as intended to ensure a safe work environment
- Assist line cooks wherever required to ensure optimum service to guests
- Communicate additions or changes to the assignments as they arise throughout the shift
- Identify situations that compromise the department's standards and delegate these tasks
- Ensure that each shift completes assigned duties and tasks with 100% accuracy according to department procedures
- Maintain production charts according to department standards
- Maintain proper storage procedures as specified by Health Department and hotel requirements
- Minimize waste and maintain cost controls for both goods and labor expenses
- Ensure that assigned staff have reported to work, document any late or absent employees
- Coordinate breaks for assigned staff
- Effectively manages in accordance with The Culinary 226 contract and effectively communicates with Human Resources to ensure compliance and consistency
- Mentor, teach, provide leadership, and serve as a resource to line level Team Members
- Maintain positive guest relations at all times by resolving guest complaints and ensuring guest satisfaction
- Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
- Comply with occupational, health, and safety standards (OSHA)
- Safety is an essential function of this job
- Consistent and regular attendance is an essential function of this job
- Perform other related duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Restaurant and hotel hiring made simple with OysterLink.
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